鲜味肽的研究进展
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摘要
鲜味肽是新型活性肽类鲜味剂,其风味醇厚鲜美,可作为前体物参与美拉德反应形成特殊芳香气味,具有强烈的增鲜、增香作用。目前对鲜味肽的研究多集中在提取工艺及其美拉德反应工艺,关于鲜味肽呈味机制、鲜味肽资源开发等研究仍亟待加强。文章阐述鲜味肽的特点、加工特性,并对其呈鲜机制、构效关系及其生产工艺等领域的研究新进展进行综述,以期为其在调味品中的开发利用提供依据。
Umami Peptides are new seasonings with tasty and mellow flavor and they can also participate in Maillard reaction as a precursor to form a special aroma. Therefore,umami peptides can strongly increase the flavor and fragrance of food. Current researches about umami peptides mainly focus on the extraction progress and their participation in the Maillard reaction,meanwhile taste mechanism and peptide resources exploitation still need to be strengthened. In this article,the characteristics,mechanism,structure- activity relationships and production process of umami peptides were reviewed in order to provide a basis for their further exploitation in condiment industry.
Umami Peptides are new seasonings with tasty and mellow flavor and they can also participate in Maillard reaction as a precursor to form a special aroma. Therefore,umami peptides can strongly increase the flavor and fragrance of food. Current researches about umami peptides mainly focus on the extraction progress and their participation in the Maillard reaction,meanwhile taste mechanism and peptide resources exploitation still need to be strengthened. In this article,the characteristics,mechanism,structure- activity relationships and production process of umami peptides were reviewed in order to provide a basis for their further exploitation in condiment industry.
引文
[1]Lidia L B,Gutiérrez-Uribe J A,Serna-Saldívar SO.Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients[J].Journal of Food Science,2014,79(3):273.
[2]Raikos V,Dassios T.Health-promoting Properties of Bioactive Peptides Derived from Milk Proteins in Infant Food:a Review[J].Dairy Science&Technology,2014,94(2):91.
[3]Najafian L,Babji A S.Production of Bioactive Peptides Using Enzymatic Hydrolysis and Identification Antioxidative Peptides from Patin(Pangasius sutchi)Sarcoplasmic Protein Hydolysate[J].Journal of Functional Foods,2014,9(7):280.
[4]孙宝国,曹雁平,李健,等.食品科学研究前沿动态[J].食品科学技术学报,2014,32(2):1.
[5]张梅秀,王锡昌,刘源.食品中的呈味肽及其呈味机理研究进展[J].食品科学,2012(7):320.
[6]Sasano T,Satoh-Kuriwada S,Shoji N.The Important Role of Umami Taste in Oral and Overall Health[J].Flavour,2015,4(1):1.
[7]Langley S.'Fifth Taste'Umami Could be Beneficial for Health,Study[J].Nutridate,2015,26(1):7.
[8]Kerth C R,Miller R K.Beef Flavor:a Review from Chemistry to Consumer[J].Journal of the Science of Food and Agriculture,2015:57.
[9]Zhuang M,Zhao M,Lin L,et al.Macroporous Resin Purification of Peptides with Umami Taste from Soy Sauce[J].Food Chemistry,2016,190:338.
[10]Zhang Y,Pan Z,Venkitasamy C,et al.Umami Taste Amino Acids Produced by Hydrolyzing Extracted Protein from Tomato Seed Meal[J].Lebensmittel-Wissenschaft und-Technologie,2015,62(2):1154.
[11]Liu J,Song H,Liu Y,et al.Discovery of Kokumi Peptide from Yeast Extract by LC-Q-TOF-MS/MS and Sensomics Approach[J].Journal of the Science of Food&Agriculture,2014,14:95.
[12]Khan M I,Jo C,Tariq M R.Meat Flavor Precursors and Factors Influencing Flavor Precursors-A Systematic Review[J].Meat science,2015,110:278.
[13]Schlichtherle-Cerny H,AmadòR.Analysis of Taste-active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten[J].Journal of Agricultural and Food Chemistry,2002,50(6):1515.
[14]Arai S,Yamashita M,Noguchi M.Tastes of L-glutamyl Oligopeptides in Relation to Their Chromatographic Properties[J].Agricultural and Biological Chemistry,1973,37(1):151.
[15]张梅秀.养殖暗纹东方鲀滋味相关肽研究[D].上海:上海海洋大学,2013.
[16]Grigorov M G,Schlichtherle-Cerny H,Affolter M,et al.Design of Virtual Libraries of Umami-tasting Molecules[J].Journal of Chemical Information&Computer Sciences,2003,43(4):1248.
[17]Su G,Cui C,Zheng L,et al.Isolation and Identific Ition of two Novel Umami and Umami-enhancing Peptides from Peanut Hydrolysate by Consecutive Chromatography and MALDI-TOF/TOF MS[J].Food Chemistry,2012,135(2):479.
[18]崔春,钱杨鹏,彭睆睆,等.谷朊粉发酵液中鲜味肽的分离、鉴定与呈味分析[J].现代食品科技,2015,31(9):175.
[19]Kim M J,Son H J,Kim Y,et al.Umami-bitter Interactions:The Suppression of Bitterness by Umami Peptides Via Human Bitter Taste Receptor[J].Biochemical and Biophysical Research Communications,2015,456(2):586.
[20]Dang Y,Gao X,Ma F,et al.Comparison of Umami Taste Peptides in Water-soluble Extractions of Jinhua and Parma hams[J].LWT-Food Science and Technology,2015,60(2):1179.
[21]Ishibashi N,Sadamori K,Yamamoto O,et al.Bitterness of Phenylalanine-and Tyrosine-containing Peptides(Food&Nutrition)[J].Agricultural&Biological Chemistry,1987,51(12):3309.
[22]Yamasaki Y,Maekawa K.A Peptide With Delicious Taste[J].Agricultural&Biological Chemistry,1978,42(9):1761.
[23]Rhyu M R,Kim E Y.Umami Taste Characteristics of Water Extract of Doenjang,a Korean Soybean Paste:Low-molecular Acidic Peptides may Be a Possible Clue to the Taste[J].Food Chemistry,2011,127(3):1210.
[24]王丽华,王金鹏,金征宇,等.呈味肽的风味及调控[J].食品与发酵工业,2014,40(6):104.
[25]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014,35(6):357.
[26]Wang Y P,Zhang B C,Meng Q,et al.Study on Influence of Gene Dosage and DO on Productivity of BMP by Engineered Pastoris[J].China Condiment,2010,32(6):50.
[27]Dang Y,Gao X,Xie A,et al.Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3[J].Cell Biochemistry&Biophysics,2014,70(3):1841.
[28]Greg N,Jayaram C,Hoon M A,et al.An Amino-acid Taste Receptor[J].Nature,2002,416(6877):199.
[29]Kinnamon S C,Fernstrom J D,Beauchamp G K,et al.Umami Taste Transduction Mechanisms[J].American Journal of Clinical Nutrition,2009,90(3):753S.
[30]Shoji N,Kaneta N,Satoh-Kuriwada S,et al.Expression of Umami-taste-related Genes in the Tongue:Apilot Study for Genetic Taste Diagnosis[J].Oral Diseases,2015,21(6):801.
[31]Kim J M,Ren D,Reverter A,et al.A Regulatory Gene Network Related to the Porcine Umami Taste Receptor(TAS1R1/TAS1R3)[J].Animal Genetics,2015,21(6):1.
[32]Keiko Y,Tomohiro M,Ryusuke Y,et al.Involvement of Multiple Taste Receptors in Umami Taste:Analysis of Gustatory Nerve Responses in Metabotropic Glutamate Receptor 4 Knockout Mice[J].Journal of Physiology,2015,593(4):1021.
[33]Arai S,Yamashita M,Noguchi M.Tastes of L-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties[J].Agricultural&Biological Chemistry,1973,37(1):151.
[34]高应瑞,白小佳,赵伍英,等.毕赤酵母表达不同拷贝数风味肽的呈味性比较[J].天津科技大学学报,2011,26(3):1.
[35]钱玮,李云亮,何华纲,等.三种呈味肽串联基因的构建和表达[J].食品工业科技,2013(14):209.
[36]孟琦.牛肉风味强化肽在毕赤酵母中的组成型表达[D].天津:天津科技大学,2009.
[37]鲁珍,秦小明,穆利霞,等.呈味肽制备天然复合调味料的研究进展[J].中国调味品,2012,37(10):7.
[38]曾松荣,王艳萍,杨明.重组毕赤酵母发酵牛肉风味肽的中试研究[J].中国生物工程杂志,2008,28(10):43.
[39]曾松荣,王艳萍,杨明.重组毕赤酵母发酵牛肉风味肽的中试研究[J].中国生物工程杂志,2008,28(10):43.
[2]Raikos V,Dassios T.Health-promoting Properties of Bioactive Peptides Derived from Milk Proteins in Infant Food:a Review[J].Dairy Science&Technology,2014,94(2):91.
[3]Najafian L,Babji A S.Production of Bioactive Peptides Using Enzymatic Hydrolysis and Identification Antioxidative Peptides from Patin(Pangasius sutchi)Sarcoplasmic Protein Hydolysate[J].Journal of Functional Foods,2014,9(7):280.
[4]孙宝国,曹雁平,李健,等.食品科学研究前沿动态[J].食品科学技术学报,2014,32(2):1.
[5]张梅秀,王锡昌,刘源.食品中的呈味肽及其呈味机理研究进展[J].食品科学,2012(7):320.
[6]Sasano T,Satoh-Kuriwada S,Shoji N.The Important Role of Umami Taste in Oral and Overall Health[J].Flavour,2015,4(1):1.
[7]Langley S.'Fifth Taste'Umami Could be Beneficial for Health,Study[J].Nutridate,2015,26(1):7.
[8]Kerth C R,Miller R K.Beef Flavor:a Review from Chemistry to Consumer[J].Journal of the Science of Food and Agriculture,2015:57.
[9]Zhuang M,Zhao M,Lin L,et al.Macroporous Resin Purification of Peptides with Umami Taste from Soy Sauce[J].Food Chemistry,2016,190:338.
[10]Zhang Y,Pan Z,Venkitasamy C,et al.Umami Taste Amino Acids Produced by Hydrolyzing Extracted Protein from Tomato Seed Meal[J].Lebensmittel-Wissenschaft und-Technologie,2015,62(2):1154.
[11]Liu J,Song H,Liu Y,et al.Discovery of Kokumi Peptide from Yeast Extract by LC-Q-TOF-MS/MS and Sensomics Approach[J].Journal of the Science of Food&Agriculture,2014,14:95.
[12]Khan M I,Jo C,Tariq M R.Meat Flavor Precursors and Factors Influencing Flavor Precursors-A Systematic Review[J].Meat science,2015,110:278.
[13]Schlichtherle-Cerny H,AmadòR.Analysis of Taste-active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten[J].Journal of Agricultural and Food Chemistry,2002,50(6):1515.
[14]Arai S,Yamashita M,Noguchi M.Tastes of L-glutamyl Oligopeptides in Relation to Their Chromatographic Properties[J].Agricultural and Biological Chemistry,1973,37(1):151.
[15]张梅秀.养殖暗纹东方鲀滋味相关肽研究[D].上海:上海海洋大学,2013.
[16]Grigorov M G,Schlichtherle-Cerny H,Affolter M,et al.Design of Virtual Libraries of Umami-tasting Molecules[J].Journal of Chemical Information&Computer Sciences,2003,43(4):1248.
[17]Su G,Cui C,Zheng L,et al.Isolation and Identific Ition of two Novel Umami and Umami-enhancing Peptides from Peanut Hydrolysate by Consecutive Chromatography and MALDI-TOF/TOF MS[J].Food Chemistry,2012,135(2):479.
[18]崔春,钱杨鹏,彭睆睆,等.谷朊粉发酵液中鲜味肽的分离、鉴定与呈味分析[J].现代食品科技,2015,31(9):175.
[19]Kim M J,Son H J,Kim Y,et al.Umami-bitter Interactions:The Suppression of Bitterness by Umami Peptides Via Human Bitter Taste Receptor[J].Biochemical and Biophysical Research Communications,2015,456(2):586.
[20]Dang Y,Gao X,Ma F,et al.Comparison of Umami Taste Peptides in Water-soluble Extractions of Jinhua and Parma hams[J].LWT-Food Science and Technology,2015,60(2):1179.
[21]Ishibashi N,Sadamori K,Yamamoto O,et al.Bitterness of Phenylalanine-and Tyrosine-containing Peptides(Food&Nutrition)[J].Agricultural&Biological Chemistry,1987,51(12):3309.
[22]Yamasaki Y,Maekawa K.A Peptide With Delicious Taste[J].Agricultural&Biological Chemistry,1978,42(9):1761.
[23]Rhyu M R,Kim E Y.Umami Taste Characteristics of Water Extract of Doenjang,a Korean Soybean Paste:Low-molecular Acidic Peptides may Be a Possible Clue to the Taste[J].Food Chemistry,2011,127(3):1210.
[24]王丽华,王金鹏,金征宇,等.呈味肽的风味及调控[J].食品与发酵工业,2014,40(6):104.
[25]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014,35(6):357.
[26]Wang Y P,Zhang B C,Meng Q,et al.Study on Influence of Gene Dosage and DO on Productivity of BMP by Engineered Pastoris[J].China Condiment,2010,32(6):50.
[27]Dang Y,Gao X,Xie A,et al.Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3[J].Cell Biochemistry&Biophysics,2014,70(3):1841.
[28]Greg N,Jayaram C,Hoon M A,et al.An Amino-acid Taste Receptor[J].Nature,2002,416(6877):199.
[29]Kinnamon S C,Fernstrom J D,Beauchamp G K,et al.Umami Taste Transduction Mechanisms[J].American Journal of Clinical Nutrition,2009,90(3):753S.
[30]Shoji N,Kaneta N,Satoh-Kuriwada S,et al.Expression of Umami-taste-related Genes in the Tongue:Apilot Study for Genetic Taste Diagnosis[J].Oral Diseases,2015,21(6):801.
[31]Kim J M,Ren D,Reverter A,et al.A Regulatory Gene Network Related to the Porcine Umami Taste Receptor(TAS1R1/TAS1R3)[J].Animal Genetics,2015,21(6):1.
[32]Keiko Y,Tomohiro M,Ryusuke Y,et al.Involvement of Multiple Taste Receptors in Umami Taste:Analysis of Gustatory Nerve Responses in Metabotropic Glutamate Receptor 4 Knockout Mice[J].Journal of Physiology,2015,593(4):1021.
[33]Arai S,Yamashita M,Noguchi M.Tastes of L-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties[J].Agricultural&Biological Chemistry,1973,37(1):151.
[34]高应瑞,白小佳,赵伍英,等.毕赤酵母表达不同拷贝数风味肽的呈味性比较[J].天津科技大学学报,2011,26(3):1.
[35]钱玮,李云亮,何华纲,等.三种呈味肽串联基因的构建和表达[J].食品工业科技,2013(14):209.
[36]孟琦.牛肉风味强化肽在毕赤酵母中的组成型表达[D].天津:天津科技大学,2009.
[37]鲁珍,秦小明,穆利霞,等.呈味肽制备天然复合调味料的研究进展[J].中国调味品,2012,37(10):7.
[38]曾松荣,王艳萍,杨明.重组毕赤酵母发酵牛肉风味肽的中试研究[J].中国生物工程杂志,2008,28(10):43.
[39]曾松荣,王艳萍,杨明.重组毕赤酵母发酵牛肉风味肽的中试研究[J].中国生物工程杂志,2008,28(10):43.